发酵工艺对蓝靛果酒功能性及香气成分的影响
张秀玲,汲润,李凤凤,李晨,张文涛
Effects of Fermentation Processes on the Functional and Aroma Components of Lonicera edulis Wine
ZHANG Xiuling, JI Run, LI Fengfeng, LI Chen, ZHANG Wentao
食品科学
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2022, (10): 189
-198
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DOI: 10.7506/spkx1002-6630-20210618-213